Chicken
Depending on the intended use and season, our head chef personally selects the finest chicken and duck with great care.
After being prepared, the poultry is not used immediately; instead, it is carefully aged using our own proprietary method to fully concentrate its natural umami. To ensure a clean, refined flavor, the bones are removed, and for our Mizutaki, the chicken is intentionally cut into large pieces.
By enjoying it in generous bites, you can fully experience the tender yet pleasantly firm texture and the rich, overflowing umami of the meat.
For our duck Sukiyaki and kamo namba, we deliberately use thigh meat rather than breast. Its refined fat and satisfying texture deliver a depth of flavor that will redefine your perception of duck.
Soup
A soup served to every guest who visits our restaurant, it is the very foundation of Hachikian's signature flavor and the essence of our Mizutaki.
We carefully combine a broth made from premium kombu kelp with our specially prepared chicken stock, then simmer it slowly over low heat for an extended period until the chicken bones become tender and begin to break down. The result is a soup that is rich and full-bodied, yet remarkably light and gentle in taste.
When used in Mizutaki, this refined broth gently infuses the ingredients, enhancing their natural flavors to an exceptional degree. Its true depth, however, is revealed in the final course—our zosui (rice porridge). Many guests even say they come "just for the zosui."
The soup's ability to transform through each stage of the meal is one of the greatest pleasures of dining at Hachikian.
Ingredients
From vegetables to condiments, we make generous use of carefully selected local ingredients from Kyoto.
Among them, our premium Kujo green onions are chosen with great care. When they absorb the broth, their natural sweetness deepens, while retaining a pleasant texture even after simmering.
Kyoto sansho pepper adds a refreshing aroma and a gentle numbing heat, while black shichimi enhances the overall flavor of the dish with a perfectly balanced depth.
Our house-made ponzu is crafted through repeated refinement, blending a luxurious variety of citrus fruits. It is then aged for several months until its sharp acidity mellows into a smooth, rounded flavor.
Unlike ordinary ponzu, which can become diluted by moisture from ingredients or broth, ours maintains its richness throughout the meal—enhancing the umami from the first bite to the very last.
Omotenashi
Beyond the cuisine itself, we are constantly thinking about how we can further enhance our guests' satisfaction, and we strive to embody that commitment in every detail of our service.
For example, our hot pots are prepared using traditional Nanbu ironware. Known for its ability to retain heat evenly and maintain stable temperatures, Nanbu ironware is also said to naturally enrich the food with iron, allowing guests to enjoy a consistently exceptional hot pot experience.
At the dining table, our staff carefully handles every step—from cooking to serving each portion—with sincere attention and care. We are dedicated to providing the kind of gentle, refined hospitality unique to Kyoto, so that our guests may forget the ordinary and fully immerse themselves in a luxurious and memorable moment at Hachikian.